Mexican Rice (Pioneer Woman)

• 2 tablespoons canola oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups long-grain rice
• 10 ounces Rotel tomatoes & chilies
• 14 1/2 ounces whole tomatoes
• 1 teaspoon ground cumin (or more to taste)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 2 -3 cups low sodium chicken broth
• fresh cilantro, chopped for garnish

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook for 3 to 4 minutes.
3. Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn.
4. Add the Rotel, the whole tomatoes, cumin, cayenne, and salt.
5. Stir to combine and cook for 2 minutes.
6. Add 2 cups of the broth and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
8. Add more liquid as needed. The rice shouldn't be sticky.
9. Just before serving, sprinkle lots of freshly chopped cilantro over the top.

canola oil, onion, garlic, longgrain rice, tomatoes, tomatoes, ground cumin, cayenne pepper, kosher salt, chicken broth, fresh cilantro

Taken from www.food.com/recipe/mexican-rice-pioneer-woman-501286 (may not work)